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🥤 Moist Chocolate Cake with Espresso and Coconut

2254 kcal · 30 min · 4 servings

Ingredients

• 100 g Dark chocolate (70 % cocoa)
• 2 tbsp Espresso
• 50 ml Rapeseed oil
• 4 Eggs
• 1 pinch Salt
• 1 tbsp Cane sugar
• 1 untreated Orange (1 tsp Zest)
• 0.25 tsp freshly grated Nutmeg
• 50 g Coconut flakes
• 100 g Whole wheat flour
• 1 tsp Baking powder
• Oil (for the pan)

Instructions

1. 1. Preheat the oven to 160 degrees Celsius.
2. 2. Grease the baking pan.
3. 3. Break the chocolate into small pieces.
4. 4. Melt the chocolate pieces with the espresso over a bowl of hot water (bain-marie).
5. 5. Stir the oil into the melted chocolate.
6. 6. Separate the eggs into yolks and whites.
7. 7. Whip the egg whites with a pinch of salt until stiff.
8. 8. Stir the raw cane sugar into the whipped egg whites.
9. 9. Stir the egg yolks into the chocolate mixture.
10. 10. Add the orange zest and nutmeg powder.
11. 11. Mix the coconut flakes with the whole wheat flour and baking powder.
12. 12. Gently fold the flour mixture into the egg whites.
13. 13. Pour the batter into the prepared pan.
14. 14. Bake the cake in the center of the oven with fan setting at 140 degrees for 35 minutes.
15. 15. Release the cake from the pan once it has cooled slightly.

Nutrition per serving

• kcal: 2254
• Protein: 56 g · Fett/Fat: 157 g · Carbs: 156 g